Citrus Marinated Cuban Pork Chops

Citrus Marinated Cuban Pork Chops

4 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    10 m
  • Ready In

    4 h 40 m
jonnyd523
Recipe by  jonnyd523

“These boneless pork chops are marinated in a citrus bath and filled with ham, Swiss cheese, and pickles and grilled to perfection. This is easy recipe that will leave your guests impressed with your culinary skill.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 pork chops

Directions

  1. Place the orange juice, orange zest, lime juice, lime zest, garlic, cilantro, and olive oil in to a blender. Season to taste with kosher salt and pepper, then puree until smooth. Pour half of the vinaigrette into a resealable plastic bag. Refrigerate the remaining for use later as a sauce.
  2. Cut each pork chop from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Pound with a meat mallet to 1/4 inch thick, then place the pork chops into the bag with the marinade. Squeeze out any excess air, and refrigerate 4 to 6 hours.
  3. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
  4. Open the pork chops onto your work surface. Sprinkle 1/4 cup of the Swiss cheese on the bottom half of each pork chop. Cover the cheese with the ham steaks, then fan the sliced pickles on top of the ham steaks. Sprinkle the remaining Swiss cheese over the pickles. Fold the top half of the pork chop over the filling, and secure with several toothpicks.
  5. Cook on the preheated grill until the pork is no longer pink in the center and the filling is hot, about 5 minutes per side. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Serve with the reserved citrus vinaigrette drizzled overtop.

Share It

Reviews (4)

Rate This Recipe
crazygal43
4

crazygal43

Wow-what I thought started out as very interesting turned out to be just odd. Too many complex flavors here and very overpowering in all. My family did not like this one at all

AcaCandy
3

AcaCandy

Overall, I think there are too many competing flavors, especially with the added "zest" from the limes and oranges. It was a bit too much. Perhaps less zest and more juice would create a better blend of flavors. Also, if you make it as written, I don't think I would add the extra reserved marinade over the finished product. If you do, taste test first.

Mark Baranowski
2

Mark Baranowski

Excellent recipe... Smoked 'em up on the grill using some hickory, and WOW! Delicious!!!

More Reviews

Similar Recipes

Marinated Spicy Pork Chops
(195)

Marinated Spicy Pork Chops

Grilled Rosemary Pork Chops
(72)

Grilled Rosemary Pork Chops

Chesapeake Bay Pork Chops
(67)

Chesapeake Bay Pork Chops

Asian Marinated Pork Chops
(37)

Asian Marinated Pork Chops

Delicious Tangy Pork Chops
(21)

Delicious Tangy Pork Chops

Andrew's Favorite Grilled Pork Chops
(21)

Andrew's Favorite Grilled Pork Chops

Nutrition

Amount Per Serving (2 total)

  • Calories
  • 1273 cal
  • 64%
  • Fat
  • 92.2 g
  • 142%
  • Carbs
  • 32.9 g
  • 11%
  • Protein
  • 78.6 g
  • 157%
  • Cholesterol
  • 211 mg
  • 70%
  • Sodium
  • 1652 mg
  • 66%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Grilled Rosemary Pork Chops

>

next recipe:

Pomegranate Marinated Pork Chops